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SSBrew - 728
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  1. M

    Raising temperature at the end of fermentation?

    My beer (an American IPA) has been sitting on the primary for 2 weeks at around 59F (15C). The airlock is still bubbling, but not that much. I want to dry hop for 5 days and then bottle. I see these three options: 1) Leave the beer at 59F and just dry hop there 2) Move the bucket in another...
  2. M

    Effect of leaving hops in kettle while cooling down

    Not having a wort chiller I usually wait around 2 hours for the beer to cool down in the kettle to 75C (170F) and then filter out the hops and move the wort in the fermenter where it cools down overnight. In the morning I then pitch the yeast (at around 18C [65F]). My question is: what is the...
  3. M

    IPA with complex grains bill

    Mash at 61C (142F) for 1 hour 6Kg Maris Otter [75%] 1Kg Munich [13%] 0.15kg Caramunich 1 [2%] 0.25kg Belgian Biscuit Malt [3%] 0.25kg German wheat [3%] 0.25kg Oat flakes [3%] 60 min Magnum 20g 30 min Simcoe 20g 15 min Simcoe 20g 0 min Topaz 15g dry hop Topaz 30g dry hop Simcoe...
  4. M

    Imperial Stout with cold stepping

    I've been brewing all-grains for a while and I am about to try my first imperial stout. This is what I am going to do: batch size: 6.6 gallons (25L) boil size: 7.6 gallons (29L) 9Kg (16.5 lbs) Extra Pale Maris Otter [70%] 0.75Kg (1.6 lbs) Roasted Barley [6%] 0.75Kg (1.6 lbs) Belgian Biscuit...
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